Ginger is the root of the plant Zingiber officinale, a member of the same family that includes turmeric, and cardamom.  It has been an important herbal medicine for thousands of years, tracing its roots nearly to time immemorial, back to early Asian, Indian, and Arabic herbal traditions, being used to treat upset stomach, nausea, and to aid in digestion from its earliest discovery.  It is only recently that many other health benefits have been discovered, including, but not limited to, nausea caused by chemotherapy, by pregnancy, by motion sickness, and by surgery.  It can be used as a natural remedy to cold and flu—to help relieve persistent cough and sore throat pertinent to the common cold, and has been found effective in managing glucose levels, which in turn may help to impact weight gain or loss.  Additionally, ginger can help reduce pain and inflammation and soothe heartburn.

With all these health benefits and more, it is easy to see where ginger has gained societal favor.  But then one can take a sidebar over to the culinary sector, in order to see the other side of ginger—the tangy, peppery freshness with the sweet hint of lemon, the light taste of spiciness and warmth, of musty/earthy flavor, and the pungent, sharp aroma.  And ginger doesn’t discriminate—it appeals to every cuisine and every type of specialty food; it crosses cultures and culinary boundaries; it’s no longer just for Asian cooking.  And at the end of the day, ginger has few limitations.  Ginger works with almost every ingredient, and “draws a connection with other flavors such as tarragon, anise and rosemary,” executive chef Floyd Cardoz remarks.  He uses ginger, garlic and shallots in practically every dish he creates.  It has a natural affinity to meats, poultry, and fish, and there aren’t many (if any) fruits or vegetables that fresh ginger won’t pair well with.

Even beverages draw from the unique flavor of ginger, relying on its spice and aroma to flavor everything from teas to sodas to cocktails.  The Moscow Mule, a sweet/spicy concoction of ginger beer, vodka, and lime juice is making its way through the social scene, in bars and restaurants alike.  The already-trendy mojito can be taken from great to fabulous with the addition of ginger—simply muddle the freshly grated root with the mint leaves.

Ginger continues to trend as one of the world’s most important spices, and American consumption is ever on the rise.  If you want to try it out for yourself, keep these tips in mind:  when purchasing, avoid ginger that looks wrinkled; fresh ginger has a thin, nearly translucent skin with a firm texture and a spicy fragrance.  Peel your ginger before using it, and opt to add at least some (if not all) toward the end of preparing your recipe.  Ginger can be added raw or cooked, and works well for marinades, to make tea, and is an especially tasty accompaniment to apple dishes.  Fresh ginger will keep for around two weeks in the refrigerator, and ground ginger should be good for up to about six months when stored in an airtight container.

Read on for some creative recipes using fresh ginger.

Ginger Mint Mojito

2 limes, cut into quarters

¾ cup light rum

10-12 mint sprigs

¼ cup white sugar

2-3 tablespoons freshly minced ginger

2 cups soda water

Squeeze the limes into a bowl, then drop in the remaining solids.  Muddle with the rum, mint, sugar, and ginger.  Let sit a while to allow the flavors to meld, then fill four glasses with ice.  Pour the mixture over ice then top with soda water.  Enjoy!

Carrot Ginger Soup

Creamy Carrot Ginger Soup

3 tablespoons butter

6 large carrots, peeled and sliced

2 onions, chopped

1-2 teaspoons freshly minced ginger

4 cups chicken or vegetable stock

Orange zest

Sautee carrots and onion in butter until the onions soften.  Season with salt and pepper to taste.  Add the broth and simmer until carrots soften.  Use an immersion blender to puree until smooth.  Garnish with freshly chopped herbs and sour cream.  Serves four.

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The Dandy Donkey, featuring Cock n’ Bull Cherry Ginger Beer, in a hammered copper mug from World Tableware.  Photo Credit:  Courtney Stroup

The makers of Cock N’ Bull Ginger Beer are at it again. This time, they have added a new flavor to their repertoire with Cock N’ Bull Cherry Ginger Beer, and a custom cocktail to accompany it. Last fall, we introduced you to copper mugs and the Moscow Mule, made with original Cock N’ Bull Ginger Beer. Now, we’d like to share with you the Dandy Donkey, custom made with Cock N’ Bull Cherry Ginger Beer, and just as equally appealing when served in a hammered copper mug, like this one from World Tableware. Described as a “not-too-distant cousin” of the Moscow Mule, the Dandy Donkey is loved by all who occasionally imbibe.

How do you make a Dandy Donkey, you ask? It’s really quite simple…

First, you’ll need:

• 1½ ounce Vodka of your choice
• ½ fresh lime
• Ice
• Cock N’ Bull Cherry Ginger Beer, ice cold is best
• A cherry or two
• An awesome copper mug

Second, combine the vodka, ice, and Cock N’ Bull Cherry Ginger Beer in a copper mug. Squeeze the juice from half of a lime (you can drop the squeezed lime into your beverage for added visual appeal if you would like), and stir gently. Garnish with a cherry (or two) and enjoy!

The post What’s a “Dandy Donkey,” you ask? appeared first on Houston's Blog.

Photo courtesy of Libbey.

The Moscow Mule was dreamed up in 1941 by Cock ‘n’ Bull creator Jack Morgan and Smirnoff vodka distributor John Martin, two businessmen struggling to promote their product.  Combining “the extra ginger soft drink” with not-yet-popular “white whiskey” and a squeeze of lime was a tasty success, but the decision to serve the beverage in the copper mugs inherited by a mutual friend was a stroke of marketing genius.  It wasn’t long before the newly-created Moscow Mule became one of the most popular cocktails of the 1950s and early 1960s.

Although the popularity of the drink waned after just a few short years of success, it is making a strong comeback in today’s bar and restaurant scene.  With the spicy edge of the ginger beer, complemented by the bite of limey citrus, the drink will wow you from first sip.  And the mug…well, it just makes the drink!

Recipe

• 1.75 oz vodka
• 0.5 oz lime juice
• Cock n’ Bull Ginger Beer
•  Lime wedge for garnish
• Mint sprig for garnish

Directions:

1. Fill a Moscow Mule Copper Mug or Cup with ice.
2. Pour vodka and lime juice over the ice, then top with ginger beer.
3. Garnish with the lime wedge and mint sprig.  Enjoy!

Things to know about the copper mugs:

• The retro look is both stylish and authentic.
• Stainless steel base with solid copper plating.
•  The mugs are not machine-washable.  They can, however, be washed with a submersible glass washer and a mild detergent.

The post Copper Makes the Perfect Moscow Mule appeared first on Houston's Blog.